Light meals / snacks
A few friends dropped by unexpectedly this afternoon. I grilled a piece of rump steak and served it with an Asian dipping sauce – it was lovely with a bottle of wine. Here is how I cooked it…Read the rest of this entry »
Winston Churchill said, “the inherent vice of capitalism is the unequal sharing of blessings; the inherent virtue of socialism is the equal sharing of miseries”.
I thought of corporate greed.
They share their goals and visions loud and proud – for the best interest of shareholders. They will sack as many workers as possible, and take the fat out of the operation until it is on the verge of collapse. This enable them to harvest short term bonus, and at some point, enjoy a big fat golden handshakes when the real pictures are unfold.
Does it have to be like that? Why can’t corporations work for the best interest of all stakeholders including their customers and employees.
Corporate greed reminds me chicken feet – skin and bone, barely a feed, and hardly a blessing for some.
While cooking the chicken feet, I thought of the families who struggle to pay their rents and put food on the tables, and the smart and ambitious ones in prestige positions yet do not have time to enjoy with their families.
Chicken feet is cheap and tasty, yet unfulfilling as a meal. Is it a blessing or misery?
Cooking method is as follows:
1. Clean the chicken feet, remove callus and nails
2. Place the chicken feet in a pressure cooker, add a dash of sesame oil, a dash of light soy sauce, a dash of dark soy sauce, a dash of oyster sauce, a dash of wine, a little sugar, a few star anise, a few cloves, black pepper
3. Cook on high pressure for 45 minutes
4. Serve hot or at room temperature
This is a simple ‘please-all’ egg recipe with a tangy chili and tomato salsa. It is often the first dish to be emptied at the street buffet for our homies.
Easy method is as follows: Read the rest of this entry »
Some beautiful people at my husband’s work organised a picnic lunch last weekend. It was a diverse mix of people – Australians, Germans, Chinese and a few Indian families. A father brought his son and some yummy curry cooked by his wife’s friend.
“Why your wife’s friend cooked for us, a bunch of strangers?” we asked.
“Our Indians always help each other out in the community”, he smiled, ‘my son, for example, lived with his aunt for a few years; and our neighbor had picked him up from school for many years, unpaid of course”.
That sounds lovely, and a dream for many of us.
I live in a suburb in Sydney. I like the area because it has lots of big trees and the community was warm and welcoming. Things changed over the past few years with skyrocket housing prices. Moms are now working more hours and the stress spreading in the air.
How I wish we could have a closely knit community who can help each other, or simply having the time to ask each other, “are you ok?”
Here is a large wonton ‘salad’ I prepared for the picnic, a dish perfect for sharing.
The dish is somehow Cantonese, spiced with a Hong Kong style XO sauce made with scallop, fish, garlic and chili; yet it is not quite Cantonese as it was served lightly chilled, a cooking style used frequently by Northern China called the ‘liang ban’ (cool-mix).
A video on how to wrap wontons is also attached below.
Recipe is as follow: Read the rest of this entry »
A common style of Chinese cooking is called ‘liangban’ or ‘liangchai’, which means a salad-like chilled dish. The ingredients for these dishes can be very diverse, from vegetables to different kinds of meat including offal. My husband’s favorite liangchai is Sichuan style liver and tongue. My favorite liangchai is pork hocks.
This week I made a liangchai with pig hocks. It took 2 days, but the process was very simple and easy.
Recipe is as follows:
When I was growing up in China, tofu was the cheapest protein and it was always plentiful. At the fresh food market they sold tofu on a large timber slab, carefully cutting out the required portion for each customer – 10 cents, 20 cents…
My grandmother loved pan frying tofu with load of cooking oil. She cut the tofu into little triangles then fried them until golden brown. She then finished cooking with a splash of soy sauce. What a mouth watering aroma!
Tonight I pan fried some tofu with soy sauce for dinner – the tofu was soft and heart warming.
* Use plain tofu for a FODMAP friendly recipe; use gluten free soy sauce for a gluten free option.
It was so easy to make: Read the rest of this entry »